Clean a dozen squid, cut them into rounds and cook them quickly with the tentacles in a pan with olive oil, 1 garlic clove, a spoon of chopped parsley, salt and pepper. Set on one side and in the same pan brown 1 chopped onion with two spoons of olive oil, add 300 g of tomato pulp and salt and cook until the sauce thickens. At the end add a dozen fresh cherry tomatoes and the squid. In the meantime, bring a saucepan of salted water to the boil and cook 400 g of conchiglie according to the instructions on the packet. Serve the pasta with the sauce and basil leaves.